Megan's Chinese Coleslaw

GSMegan avatar
By Megan Stewart
from Middletown, OH

Another one of the wonderful salads we made at the cottage in Eagle River. This one was always a favorite, and those ramen noodles made it quick to make and enjoy!

method No-Cook or Other


  • 1 lb
  • 4-6
    green onions and tops
  • 2 pkg
    chicken flavor ramen noodles, crushed
  • 4 oz
    toasted slivered almonds
  • 5 oz
    salted roasted sunflower seeds
  • 2 pkg
    chicken flavor from ramen noodles
  • 1/3 c
    dark vinegar
  • 1/2 c
    salad oil
  • 1/2 c

How To Make

  • 1
    Mix cabbage and green onions and set aside in a bowl with a lid.
  • 2
    Mix noodles, almonds and sunflower seeds, set aside.
  • 3
    Mix remaining in jar. Combine about 30 minutes before serving to soften ramen noodles.